Raffald's Lemon Pickle. — Take a
dozen lemons, grat(; otf the outer rinds very
thin, cut them in four quarters, but leave the
bottoms whole ; rub on them equally a pound of
bav-salt. Spread them in a large pewter dish,
and let them dry gradually by the fire till all
the juice is dried into the peels ; then put them
into a stone jar with half an ounce of mace, a
quarter of an ounce of cloves beaten fine, half
an ounce of nutmeg cut in thin slices, two
ounces of garlic peeled, a quarter of a pound
of mustard-seed bruised a little and tied in
a muslin bag; pour a quart of white-wine
vinegar✪ Raffald's Lemon Pickle upon them, close the pitcher or jar well
up, and let it stand fiv(j or six days by the fire ;
shake it well every day, then tie it up as close
as possible, and let it stand for three months.
When you bottle it, put the pickle and lemon
into a hair sieve, and press them well to get out
the liquor; let it stand tiU next day; then pour
off the fine and bottle it; let the rest stand
three or four days and it will settle ; pour off
the fine again and let it settle, till you have
poured off all you can get fine. It may be put
into any white sauce, and will not hurt the
colour. It is very good for fish sauce and made
dishes, especially of veal; a tea-spoonful is
enough for white and two for brown sauce for
a fowl : it is a most useful pickle, and gives a
pleasant flavour. Be sure you put it in before
you thicken the sauce or put any cream in, lest
the sharpness make it curdle. Mrs. Raffald
says in the preface to her " Cookery :" — "I
have given no directions for cullis, &c., as I
have found by experience that lemon-pickle
and browning (iSVfthe preceding recipe) answer
both for beauty and taste (at a trifling ex-
pense) better than the most extravagant
cuUises. Had I known the use and value
of these two recipes when I first took upon
me the part and duty of a housekeeper, they
would have saved me a great deal of trouble
in making gravy, and those I served a great deal
of expense." Dr. Kitchiner, in quoting these
observations, adds, " AVe suppose Mrs. Raffald's
praise of these two sauces to be well deserved,
as they have been copied into almost every
cookery-book that has been compiled since."
_ Ragout. — Strictly speaking, a ragout is a
rich, highly-flavoured sauce made with mush-
rooms, truffles, sweetbreads, queneUes, stewed
vegetables, &c., and used as a garnish for entrees
or removes. Thus we have Chipolata ragout, and
Toulouse ragout, the recipes for making which
■will be found under their separate headings.
Ordinarily, however, a ragout is simply under-
stood to mean any highly-flavoured preparation
oi meat or fish, poultry or game.
Ragout Financi^re. — Prepare and cook
equal quantities of mushrooms, quenelles, cock's-
combs, cock's kernels, scallops of sweetbread,
and sliced truffles. Let these articles be as
nearly as possible of uniform size, put them
into a saucepan, and pour over them as much
good brown sauce as wiU barely cover them.
Add a glassful of light wine, place the sauce-
pan on a gentle fire, and let its contents simmer
gently until they are thoroughly hot. This
ragotit is used for garnishing various dishes.
Time to heat the ragoiit, three minutes.
Ragout of Garlic, Mild✪ Ragout of Garlic, Mild.— Garlic is not
Page 1462 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Raffald's Lemon Pickle. — Take a
dozen lemons, grate off the outer rinds very thin, cut them in four quarters, but leave the bottoms whole ; rub on them equally a pound of bay-salt. Spread them in a large pewter dish, and let them dry gradually by the fire till all the juice is dried into the peels ; then put them into a stone jar with half an ounce of mace, a quarter of an ounce of cloves beaten fine, half an ounce of nutmeg cut in thin slices, two ounces of garlic peeled, a quarter of a pound of mustard-seed bruised a little and tied in a muslin bag; pour a quart of white-wine vinegar upon them, close the pitcher or jar well up, and let it stand five or six days by the fire ; shake it well every day, then tie it up as close as possible, and let it stand for three months. When you bottle it, put the pickle and lemon into a hair sieve, and press them well to get out the liquor; let it stand tiU next day; then pour off the fine and bottle it; let the rest stand three or four days and it will settle ; pour off the fine again and let it settle, till you have poured off all you can get fine. It may be put into any white sauce, and will not hurt the colour. It is very good for fish sauce and made dishes, especially of veal; a tea-spoonful is enough for white and two for brown sauce for a fowl : it is a most useful pickle, and gives a pleasant flavour. Be sure you put it in before you thicken the sauce or put any cream in, lest the sharpness make it curdle. Mrs. Raffald says in the preface to her " Cookery :" — "I have given no directions for cullis, &c., as I have found by experience that lemon-pickle and browning ([illustration: the preceding recipe]) answer both for beauty and taste (at a trifling expense) better than the most extravagant cullis. Had I known the use and value of these two recipes when I first took upon me the part and duty of a housekeeper, they would have saved me a great deal of trouble in making gravy, and those I served a great deal of expense." Dr. Kitchiner, in quoting these observations, adds, " AVe suppose Mrs. Raffald's praise of these two sauces to be well deserved, as they have been copied into almost every cookery-book that has been compiled since."
_ Ragout. — Strictly speaking, a ragout is a rich, highly-flavoured sauce made with mushrooms, truffles, sweetbreads, quenelles, stewed vegetables, &c., and used as a garnish for entrees or removes. Thus we have Chipolata ragout, and Toulouse ragout, the recipes for making which ■will be found under their separate headings. Ordinarily, however, a ragout is simply understood to mean any highly-flavoured preparation oi meat or fish, poultry or game.
Ragout Financi^re. — Prepare and cook equal quantities of mushrooms, quenelles, cock's-
combs, cock's kernels, scallops of sweetbread, and sliced truffles. Let these articles be as nearly as possible of uniform size, put them into a saucepan, and pour over them as much good brown sauce as wiU barely cover them. Add a glassful of light wine, place the saucepan on a gentle fire, and let its contents simmer gently until they are thoroughly hot. This ragotit is used for garnishing various dishes. Time to heat the ragoiit, three minutes.
Ragout of Garlic, Mild.— Garlic is not
Records on this page
Raffald's Lemon PickleRagout of Garlic, Mild